Small Mountain Roll Cake with Brownish-red Skin

Name: Small Mountain Roll Cake with Brownish-red Skin
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 120g yolk; 65g granulated sugar; 160g protein; 15g butter; 35g milk; 30g honey; 70g Low powder; 100g Light cream

by Dongying Xiaoyingzi

4.6 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

It's a copycat version. The cake body is made in strict accordance with the recipe, and the source of this recipe is unclear, as I have seen from several posts. If you are a senior who really knows the recipe of Koyama rolls, I would like to give some pointers. Some say that the filling is chestnut puree, some say that whipped cream and jam are used, and there is ready-made whipped whipped cream to save trouble. I also learned that Koyama Jin's cake rolls are quite famous in Japan after playing baking. It is said that only 2000 pieces are sold a day, and I need to book in advance! Some time ago, sister Ava accidentally glued off the skin when making small mountain rolls. I thought it would be more cool and let it dry. The result was sad, and it was cut off as soon as I started, so I had to cut it into pieces to make a sandwich cake. The taste of the cake is really extraordinary. Just eat the cake itself and you will be amazed! "

Ingredients

120g Yolk
65g Granulated Sugar
160g Protein
15g Butter
35g Milk
30g Honey
70g Low Powder
100g Light Cream

Small Mountain Roll Cake with Brownish-red Skin

1. Take out the refrigerated eggs (about 6) and separate the egg whites and egg yolks. Add 15 grams of white sugar to egg yolks

Small Mountain Roll Cake with Brownish-red Skin recipe

2. Beat with a manual whisk until the yolk is slightly whitish. Heat the honey to 40 degrees, pour it into the egg yolk and beat well.

3. After the egg whites are finely beaten, add one-third of the white sugar and beat at a medium speed.

4. When the egg whites are sent to wet foaming, the egg beater lifts the egg whites to appear hooked, and the egg whites are not flowing.

5. Take half of the egg white and put it in the egg yolk liquid.

6. Quickly cut and mix evenly

7. Sun-dried flour

8. Stir the egg yolk paste into the other half of the egg white.

9. Quickly cut and mix evenly

10. Weigh the milk and butter, put it on Weibo for 20 seconds, at a temperature of about 70 degrees

11. Pour the butter and milk little by little into the cake batter

12. Stir evenly while pouring.

13. Pour the cake batter into a baking pan lined with silicone oil paper, smooth the cake batter, and shake it a few times.

14. After preheating the oven, bake the middle layer at 170 degrees for 15 minutes. After the cake is baked, take it out and open the surrounding silicone oil paper to dissipate heat.

15. After the cake has cooled, turn over and tear off the silicone oil paper. It is best to evenly slide a few knives on the cake body.

16. The cream is beaten with sugar until it is not runny and has obvious lines. Spread the cream with a spatula

17. Slowly roll up the silicone oil paper under the cake and let it cool for 30 minutes. It can be kept in the refrigerator. Slice after cooling.

Tips:
In summary, the summary is as follows:

1. Honey is added to the egg yolk paste.

2 The meringue only needs to be sent to the wet foam.

3. After mixing half of the meringue egg with the yolk paste, add the low powder.

4. The mixture of milk and butter is heated at about 70 degrees and then added to the batter.

5. Will it defoam if adding milk and butter liquid afterwards?

Pay attention to the last time you will bake a beautiful small roll cake.